Ingredients
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Gluten Free
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Dairy Free
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Vegan Friendly
Makes approx. 500g Hummus
Beet Hummus
1 600g jar of chickpeas or 2 tins drained and rinsed
2 medium cooked beetroot
150g tahini
60ml extra virgin olive oil
1 garlic clove crushed
Juice 1 lemon
1 tsp ground cumin
1 tsp sea salt
Grind freshly ground black pepper
Water to loosen
To serve
1 packet BFree Quinoa and Chia seed wraps
Mixed salad leaves
Small handful mint leaves
2 tbs sesame seeds
2 avocados
Method
In a food processor add all the ingredients to make the Beet Hummus, except the water. Blitz to a puree.
Taste for seasoning, add more lemon, cumin, tahini, salt or pepper if desired. If your hummus feels a little thick, add a few splashes of water until you get the desired consistency.
Warm your wraps per packet instructions.
Spread generously with hummus, sprinkle with sesame seeds, top with avocado slices, mixed salad leaves and a few mint leaves. Wrap up and enjoy!
There will be left over hummus for you to enjoy, it will keep well in a sealed container in the fridge for 5 days.
